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Boxcar Bar & Grill, a local favourite in the heart of Marylebone, is set to relaunch on June 3rd as Boxcar Fire & Wine: a reimagined dining destination where high quality produce-led plates, cooked over fire and low intervention wines come together in a space that blends neighbourhood warmth with culinary ambition. 

Marking a bold evolution for the site, Fire & Wine not only introduces a new identity but also welcomes a new Head Chef, Zisis Gkalmpenis, whose arrival signals a distinct culinary shift for the restaurant.

Originally from Greece and trained in some of London’s top kitchens, including Michelin-starred Pied à Terre, Cord by Le Cordon Bleu, and The Greyhound in Beaconsfield – he brings an international approach to fire led cooking, crafting produce-first dishes that celebrate seasonality and simplicity.

At Fire & Wine, the open grill is central to the kitchen’s approach, shaping much of the menu with a focus on direct, elemental cooking. The à la carte menu is built around bold, ingredient-led dishes. Iberico pork presa with Morello cherries and Galician blonde beef rib are among the centrepieces, but seasonal plates, such as Brill with asparagus and wild garlic, or Brie tortelloni with chard and black pepper, reveal a lighter side of the menu.

“The food reflects the traditions I grew up with in Southern Europe,” says Zisis “We work with the best seasonal produce, and cook in a way that’s straightforward but deeply respectful.”

For dessert, the menu continues this theme with indulgent yet refined options such as the playful Grilled croissant tiramisu.

The wine list at Fire & Wine is a cornerstone of the new concept; built around small-scale, sustainable producers and offering a mix of natural and old world bottles selected to complement the bold, fire-cooked fare. Carefully sourced from small, high quality Domaines that typically hand-pick grapes and work with low yields, the list showcases classical grape varieties from renowned regions, resulting in wines of exceptional quality and limited availability. A standout is Fire & Wine’s own-label rosé, Tinted Glasses, created in collaboration with Château Saint-Maur in Provence. Most wines are available by the 125ml glass, carafe, or bottle.

The rebrand was a natural evolution for the Boxcar Group team, led by Ankur Wishart and Barry Hirst, who are also co-founders of Open House London and The Italian Greyhound.

“This new chapter is about creating an ingredient-led destination in a warm neighbourhood setting – great food, open fire, a curated wine list and a space that feels like home.” says Ankur. “We’re pouring wines with real personality, from skin-contact wines to organic favourites and cooking food that lets the fire speak for itself”. 

The newly redesigned space reflects the spirit of the food: natural wood textures, rustic finishes and an open kitchen that puts the fire at the heart of the conversation. 

Fire & Wine will be open Tuesday to Sunday and is available for private hire and events.